Reviewed: Jul. 31, 2008

Never really made lentils before and this was the perfect recipe for a first timer. I did make some tweeks due to what I had/didn't have on hand. Didn't use celery, didn't use curry, didn't use, turmeric. DID use 1 chopped red onion, DID use 1/2 teaspoon dried crushed oregano, DID use 1 cooking spoon of spanish style tomato sauce, DID use 1 packet of ham bouillon, DID stir in cilantro at the end. DELISH!!!!!!!!!!

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Reviewer:

Ds R.

Cooking Level: Intermediate

Home Town: Sabana Grande, Sabana Grande, Puerto Rico

Living In: Bronx, New York, USA

Reviewed: Jul. 22, 2008

Delicious!! I followed the recipe, except for using chicken broth in place of water and I added a small onion as the 1st step. I also used a good chorizo sausage link, sliced. It's a keeper -- thank you!!

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Reviewer:

Burnie10

Reviewed: Jun. 18, 2008

Great base recipe. I used the Mexican style pork chorizo and it turned out great. I definitely made this my own, using a 16 oz. bag of lentils, subbed 6 cups chicken broth for the water, only 2 ribs celery, added onions, carrots and spinach. I held off on the turmeric and curry powder and used cumin, crushed red pepper, oregano and tomato paste.

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Reviewer:

MYRTROSE

Cooking Level: Expert

Reviewed: May 16, 2008

This was really gross. First off- i used Mexican Chorizo Sausage which basically cooks down into what looks like hamburger which made this dish look like dog food and it didnt taste much better. I think if i would have used another type of link sausage this recipe would be much much better. My suggestion: use link sausage and stay away from the Mexican Chorizo!

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Reviewer:

Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

Reviewed: May 11, 2008

This is so good and so simple to make. The smell is amazing when cooking. I made it as written and it was very good. Second time I added a 2 tablespoon of tomato paste and used chicken stock instead of water and it was even better!

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26 users found this review helpful

Reviewer:

Todd Dakin

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

Reviewed: May 7, 2008

Very very good, and easy for an after-work meal. Just used italian sausage to tone down the spice a little and added some onions because, well, we put onions in everything :-) Overall a great recipe. Thanks!

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Reviewer:

rellis44

Cooking Level: Intermediate

Living In: Auburn Hills, Michigan, USA

Reviewed: Apr. 24, 2008

This stew is fabulous! The flavors are complimentary, and not overpowering. My local store did not have bulk chorizo, so I used a 1 lb. package of chorizo links, removed the casings, browned and sliced 'em. I may actually use 1.5 lbs. next time, just to have a little more meat. I also used chicken broth instead of water, which made the stew almost too salty, so reduced sodium broth is probably the way to go. My BF was a little turned off by the lentils, so I may even try a different bean next time, just to change it up a little (an 8 or 16 bean blend would probably be nice). All in all, a fantastic recipe that will definitely be at the top of my soup list. UPDATE: I made this again, doubled the chorizo, and used a 13 bean blend in place of just lentils. Love it, love it, love it!

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Reviewer:

Marlena C.

Cooking Level: Beginning

Living In: Cherry Hill, New Jersey, USA

Reviewed: Apr. 15, 2008

I had some kale that I needed to use up and I wanted to use it in something that would do dinner and have leftovers for lunch. I used the advanced search on allrecipes to find this. It was great. I think I overcooked it slightly though - my fault.

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